Quotes About Broiling

This one is from the 1851 edition of Miss Leslie's Directions for Cookery: BROILED SALMON Split the salmon and take out the bones as nicely as possible without mangling the flesh. Then cut it into filets or steaks about an inch thick. Dry them lightly in a cloth and dredge them in flour. Take care not to squeeze or press them. Have ready some clear, bright, coals, such as are

It was a night for screamers. A broiling, sticky night of the sort that abrades that last thin barrier between the civilized man and the monster crouched in his soul.

When you were making pecan-smoked honey brisket at Cubby's, you had to cook the meats slowly and then, at just the right moment, finish them in the radiant salamander broiler to achieve that delicate caramelized crust.

Venus, it turns out, is broiling hot. There are no swamps, no oil fields, no seltzer oceans. With insufficient data, it is easy to go wrong.

they don't know how properly to cook Florida lobsters. Simple. Rinse out the lymph first, then poach and broil. I even poach fish before cooking. Makes it firmer.

broiling Sunday afternoons in what I still call Joe Robbie Stadium.